Cauliflower Fried Rice

Set regular white rice on ice with this updated version of a classic dish—Cauliflower Fried Rice is the perfect base, with carrots, peas, and other veggies to make it a healthy option for you and your family.

Prep Time 15

Cook Time 6

Total Time 21

Servings

Calories 302kcal

Author FoodFaithFitness

Ingredients

1 small head cauliflower or 2 cups cauliflower rice
1 large Egg beaten
2 tbsp olive oil
1/4 cup frozen peas
1/2 white onion diced
1 medium carrot peeled and diced
2 cloves garlic
2 tbsp soy sauce
1/2 tsp sugar
1 tsp sesame oil
green onions for garnish
sesame seeds for garnish

Instructions

If you are using fresh cauliflower, cut it into florets and place it in a food processor. Pulse until they reach a rice-like consistency. If you are using store-bought cauliflower rice, skip this step.
In a small bowl, combine the soy sauce, sugar, and sesame oil. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over MED-HIGH heat. Add the beaten egg and cook for a minute. Gently scramble with a spatula. Remove from the skillet and set aside.
In the same skillet heat the remaining olive oil. Add the diced onions and carrot. Stir-fry for 2–3 minutes until they start to soften. Stir in the minced garlic and frozen peas. Cook for 1 minute until the garlic is fragrant and the peas are heated through.
Add the cauliflower rice. Stir-fry for 5 minutes, until the cauliflower is tender and browned. Add the soy sauce mixture to the rice. Stir to combine.
Return the cooked egg to the skillet. Combine with the fried cauliflower rice. Transfer the cauliflower fried rice into plates or bowls.
Garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Don't overcook the rice lest it turn mushy.
Prep your veggies by chopping and dicing ahead of time. There's a lot of adding and mixing in the instructions; you don't want to risk overcooking the dish while you're busy with your chef's knife.
Careful with the soy sauce; even a few drops too much can ruin the meal.

Nutrition